With spring’s early advent in the Northwest, one cannot escape the driving urge to buy fresh produce (preferably strawberries & rhubarb) to make a pie or crisp to welcome the May Day in March. However, as we’ve been fooled into thinking it’s time to pull out our swimsuits & sandals, we cannot escape the reality that it’s not the summer sun shining down quite yet. Hence making it impossible to eat that fresh strawberry-rhubarb pie.
During this Lenten season, our family is eating beans & rice Monday through Friday for dinner, trying to embrace simplicity in our everyday lives. It’s been a fruitful experience thus far. It’s also fun to read or hear about a number of individuals eating beans & rice for the whole month of March. As we’ve been partaking in simplicity for our weeknight dinners, it has made Sunday night dinners extra special. I made this last Sunday along with this Chocolate Mousse. I was wanting to make a chocolate cream pie, but it was around 4:00 and my ambitious, idealist nature waved the white flag to that simple, realistic side screaming at the top of its lungs.
Now this mousse seriously feeds a crowd (I put the rest in a tupperware and sent it to Ben’s work). It’s creamy, rich and has a chocolate ice cream sort of taste. If you’re a fan of these and you don’t have much time to make a dessert, I recommend this hand’s down. And if you’re standing in your kitchen in late Spring when fresh strawberries are available, but your palate is saying, “chocolatey richness!” Then, make this and top with sliced strawberries–perfectly divine.
Pseudo Chocolate Mousse (printable recipe)
- 2 cups heavy cream, cold
- 12 ounces bittersweet chocolate, I used a bag of Ghiradelli 60% cacao chips
- 1 can sweetened condensed milk
Chill an electric mixing bowl & the whisk attachment for about 10 minutes.
In a small pan, fill with about 1 cup of water and place a heatproof bowl on top. Make sure the water doesn’t touch the bowl. Heat over low heat, you want the water to simmer. Add the chocolate chips or chopped chocolate to the bowl, stirring occasionally until melted. Once melted, remove bowl from pan and let come to room temperature.
Remove the electric mixing bowl and whisk attachment and attach to the mixer. Pour in the cold whipping cream and turn your mixer on high speed (10 on Kitchenaid). Beat until stiff peaks appear, because you’re using the whipped cream as your base for the mousse (about 1 1/2 to 2 minutes). When you raise your beater, the whipped cream should be able to stand up well on it’s own.
Add the can of sweetened condensed milk to the cooled, melted chocolate. Stir until thoroughly combined (no streaks remain). Fold in the whipped cream until no visible streaks remain from the whipped cream. Cover the bowl with plastic wrap or foil. Refrigerate for an hour (if you can wait that long). The longer it sits in the fridge, the more congealed it will get, which is a good thing.